Wednesday, January 2, 2013

Swedish Meatballs - Another Momma Ruth Recipe

Momma Ruth and me at my brother's wedding in December - isn't she beautiful!!
This is another Schwartz family favorite that has been served and devoured since we were kids.  I’m not sure where Mom came up with the recipe (she did a lot of trial and error stuff using us as Guinea Pigs a lot back then).  This recipe became a favorite the first time Mom served it and will be found at every special family gathering especially Thanksgiving and Christmas.  It has been served at most of our wedding receptions, family brunches, birthdays, etc, etc.

Also, I don’t know what makes it Swedish because it is more like a cross between a BBQ, Sweet and Sour and Asian.  But don’t let that description scare you away.  These are fantastic and will be a hit no matter when you serve them!

Swedish Meatballs

1 tsp  Salt
1 tsp  Celery Salt
1 tsp  Chili powder
¼ cup  brown sugar
½ cup  Onion, finely diced
¼ cup  Worcestershire sauce
¼ cup  Vinegar
½ cup  Catsup
½ cup  Chili Sauce
Juice of 1 lemon
2 cups  Water

Combine all the ingredients and allow it to simmer covered while you make the meatballs.

2 lbs.  Ground Beef
½ tsp  Black Pepper
2 tsp  Salt
1 TBLS  Prepared Mustard
½ cup  Dry bread crumbs or oatmeal
2 – 4 TBLS  Milk

Mix all the ingredients with only half of the milk.  Mix ingredients thoroughly adding the remaining milk as needed.  It should be moist but not runny.
Make 2” diameter balls.  Place meatballs on a lightly oiled baking pan with sides (there will be some grease released).
Bake in pre-heated oven at 350°F for 20 minutes.
Remove and place in large pan or baking dish. 

Add sauce and allow to marinade for at least 30 minutes.  Place into serving dish and serve.

The meatballs can be made ahead and frozen to save time.  After browning them in the oven, drain and freeze.

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